Breadcrumb Stuffing

This basic dry poultry stuffing is suitable for one large chicken or one small turkey. It is exceptionally easy to make and may be prepared a day or two in advance, if you keep it, covered, in the refrigerator until you are ready to use it.


3 oz. butter

1 small onion, finely chopped

1 celery stalk, with leaves, finely


2 teaspoons dried sage

2 teaspoon salt

½ teaspoon black pepper

2 tablespoons chopped parsley

1 lb. white breadcrumbs, made from 3 days’ old bread

2 to

3 tablespoons milk or water (optional)

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and the celery and fry them for 10 minutes, or until they are soft but not brown.

Remove the pan from the heat and transfer the onion and celery to a medium-sized mixing bowl. Add the sage, salt, pepper, parsley and breadcrumbs. With a fork blend the mixture thoroughly. If you prefer a moist stuffing, add 2 to

3 tablespoons of milk or water.

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